Funfetti Pound Cake (Printable Version)

A tender cake dotted with colorful sprinkles and topped with a sweet glaze for a cheerful touch.

# Ingredients Required:

→ Dairy & Fats

01 - 226 g unsalted butter, softened
02 - 60 ml whole milk, room temperature
03 - 110 g full fat Greek yogurt, divided (45 g for batter, 15 g for glaze)
04 - 30 ml heavy cream (optional, for glaze)

→ Flours

05 - 125 g all-purpose flour
06 - 110 g cake flour

→ Sugars

07 - 200 g granulated sugar
08 - 240 g confectioner’s sugar (for glaze)

→ Leavening & Seasoning

09 - 5 g baking powder
10 - 2.5 g salt
11 - 5 ml vanilla extract

→ Eggs

12 - 2 large whole eggs, room temperature
13 - 4 large egg yolks, room temperature

→ Add-ins

14 - 190 g rainbow sprinkles

# Guide to Cooking:

01 - Ensure all ingredients are at room temperature to promote even mixing and proper texture. Preheat the oven to 175°C. Grease and flour a 23 cm loaf pan, then set aside.
02 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, approximately 3 to 5 minutes.
03 - Add the whole eggs and egg yolks gradually, beating after each addition until fully incorporated. Mix in the vanilla extract.
04 - In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and salt to ensure even distribution of leavening agents and prevent lumps.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the milk and Greek yogurt in two additions, beginning and ending with the dry ingredients. Mix gently after each to avoid overmixing.
06 - Using a spatula, carefully fold the rainbow sprinkles into the batter to distribute evenly without color bleeding.
07 - Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven at 175°C for 60 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow the pound cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before applying the glaze to prevent melting.
09 - Whisk together confectioner’s sugar, remaining Greek yogurt, and heavy cream or milk until smooth. Drizzle evenly over the cooled cake and let set before serving.

# Extra Suggestions:

01 - Room temperature ingredients ensure a smooth batter and tender crumb.
02 - Avoid overmixing to maintain a light texture and prevent toughness.
03 - Cooling the cake fully prior to glazing prevents the glaze from melting or sliding off.

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